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5 from 1 vote

Wholly Guacamole Pizza Pizzazz

Wholly guacamole pizza pizzazz is lactose free, gluten free, vegan and a fun idea for hosting a party. It is like eating a dip, a salad and a pizza all at the same time.
Prep Time10 mins
Cook Time30 mins
Resting time1 hr
Total Time1 hr 40 mins
Course: Appetizers/ Snacks, Mains
Cuisine: American
Servings: 8
Calories: 438kcal
Author: HWC Magazine


Gluten Free Pizza Crust (or you can buy a gluten free pizza crust mix)

  • 1 tablespoon flax seeds
  • 500 grams gluten free bread mix
    (I used Bob Red Mill but use whatever one your like or try a mixture of rice flour, tapioca flour and corn flour or whatever you like)
  • 1.5 teaspoon salt
  • 4 teaspoon yeast active dry
  • 1 teaspoon sugar
  • ¼ cup olive oil
  • ¾ cup water
    about 110 degrees
  • cup sesame seeds


  • 3 avocados
    split in halved, seeded and peeled
  • 2 tablespoon lime juice
  • 1 clove garlic
    peeled and minced
  • cup onion
    peeled and chopped finely
  • ½ jalapeno
    chopped finely (amount to taste and desired heat level)
  • salt
    to taste

Pizza Toppings

  • ¾ cup spinach
    fresh baby
  • ¾ cup cucumbers
    thin slices seedless
  • 1 cup tomatoes chopped (cherry tomatoes would be lovely here)
  • ½ red bell pepper
  • ¼ cup olives
    black or green - optional
  • ¼ cup parsley
    chopped - optional
  • ¼ cup basil
    (whole leaves or chopped whatever you like) - optional
  • salt and black pepper to taste


  • Preheat oven to 450 F or 232 Celsius.
  • Make the pizza crust: Mix the ground flax seeds with 2 tablespoons of water and stir together. (this is your binding agent as I cannot eat eggs- also great option if making this for your vegan friends) Set aside
  • In a small bowl combine the yeast, ½ of the warm water and sugar. Set aside for 5 minutes to allow the bubbles to form.
  • In a large bowl combine the dry ingredients such as flours and salt and add the yeast mixture, ground flax seed mixture and oil and mix. Slowly add the remaining water just until the dough pulls together into a ball.
  • Set aside in a warm place for about an hour and let it rise.
  • I do not have a pizza stone but if you did that would be great. I placed a little parchment paper over my baking tray and then pushed out the dough with my hands and then placed a second piece of parchment paper on top and rolled it out with a rolling pin. Toss a few sesame seeds on top.
  • Bake in oven for about 20-25 minutes or until the edges are crispy and golden. Remove from oven and allow to cool to room temperature or just slightly warm.
  • Make the guacamole dip while your pizza crust is baking. In a medium bowl add the avocados and mash with fork until you remove most of the lumps, add lime juice, garlic, onion, jalapeño and salt together until mixed. Set aside.
  • Assemble the pizza: Spread the guacamole over the baked and slightly cooled pizza crust. Garnish with spinach, cucumbers, tomatoes, red bell pepper, tomatoes, olives, parsley and basil, season with salt and pepper and add any little fresh topping that your little heart desires.
  • Eat and enjoy!


If you are short on time, you can use pre-made flatbreads.
You can kind find gluten-free pita breads on the market.
Or if you do not have sensitivities to gluten, you  can use ready made pizza crust to save time. 
All toppings are optional. Have fun and use whatever you like in your crisper. 


Serving: 1g | Calories: 438kcal | Carbohydrates: 62g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 1267mg | Potassium: 547mg | Fiber: 8g | Sugar: 2g | Vitamin A: 994IU | Vitamin C: 26mg | Calcium: 199mg | Iron: 4mg